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CONTENTS

INTRODUCTION
SOUPS
SALADS
TORTAS, SANDWICHES, HAMBURGERS,
AND HOT DOGS
SPREADS, GUACAMOLES, SALSAS,
ADOBOS, AND GARNISHES
TACOS AND TOSTADAS
ENCHILADAS AND CREPE ENCHILADAS
CASSEROLES, DEEP-DISH PIES,
AND SKILLET PIZZAS
STEWS AND ONE-POT MEALS
SIDES
DESSERTS
DRINKS
INDEX

BRICKLAYER TACOS
TACOSDE ALBAIL
SERVES 6

Any time you see a dish with the word bricklayer in its title, grab a

PREPARATION TIME: 10 minutes

napkin. Bricklayer, in Mexicos culinary lingo, means a quick, meat-

COOKING TIME: 25 minutes


MAKE AHEAD: Dont make it
ahead! But if you have leftovers,
feel free to reheat, as they will be
great for next-day quesadillas.

1 pound ripe tomatoes or 1


(14-ounce) can fire-roasted
tomatoes

based dish sauced in a combination of onions, jalapeos, and tomatoes


that can be easily tucked into tortillas for a fast meal. The tacos are sonamed because they were an easy, filling hot lunch served at construction sites: A woman would come by with a griddle or a comal, tortillas,
and a stew, and the workers would come and fill their own tortillas.
The beef is cooked in the smoky bacon fat (so no need to add any
other oil), and a chunky sauce is made in the same pan with tomatoes, onions, and jalapeos. I build on the sauces natural smokiness

8 ounces sliced bacon

by roasting the tomatoes first, which also adds extra sweetness

2 pounds beef sirloin or


tenderloin, cut into 1-inch
pieces

and depth.

Kosher salt or sea salt, to taste

1. If using fresh tomatoes, preheat the broiler. Line a baking dish or baking

Freshly ground black pepper,


to taste

sheet with foil. Place the tomatoes on the foil and place under the broiler,

1 large or 2 medium onions,


cut in half, then into thin
slivers (2 cups slivered
onions)

for another 4 to 5 minutes, until the skin is charred and the tomatoes are

2 garlic cloves, chopped

2 to 3 inches from the heat. Broil for 4 to 5 minutes and flip over. Broil
completely soft. Once cool enough to handle, chop coarsely, without discarding the juices or the seeds. Transfer with juices and seeds to a bowl.
(Note: You can also roast the tomatoes on a hot comal, but a broiler is
quicker.) If using fire-roasted tomatoes, chop, without discarding juices.

2 jalapeo chiles, seeded if


desired, sliced thin (more or
less to taste)

2. Cut the bacon strips crosswise into -inch thick pieces. Heat a deep

Flour or corn tortillas

4 to 5 minutes, until it starts to crisp and lightly brown. Add the meat and

RECOMMENDED SALSA
Salsa Verde Cruda (page 000)

12-inch skillet over medium-high heat. Add the bacon and cook for
season with salt and pepper. Sear the meat for about 2 minutes per side.
3. Add the onion, garlic, and chiles to the pan and cook for 3 to 4 minutes, until softened. Add the chopped tomatoes. Stir occasionally and
simmer for 4 to 5 minutes more. Taste and adjust the seasoning.
4. Heat a skillet or comal over medium-low heat. Once hot, heat the
tortillas for about 1 to 2 minutes per side, until completely malleable and
lightly browned in spots. Place the tortillas in a tortilla warmer or wrap
them in a clean kitchen towel or cloth napkin. Serve alongside the beef;
guests can fill the tortillas with the amount of filling and salsa they desire.

TA C O S A N D T O S TA D A S 7

ZUCCHINI TORTA
TACOSDE CALABACITAS
SERVES 6

Mexican tortes, called tortas in Spanish, are sort of a cross between a

PREPARATION TIME: 20 minutes

fluffy and moist bread, a savory pudding, and a souffl. This particular

COOKING TIME: 35 minutes

zucchini torte is the one I make most often at home. It has a generous

MAKE AHEAD: Can be made a couple of hours ahead and covered.

1 pounds zucchini
cup rice flour
cup all-purpose flour
(substitute rice flour for a
gluten-free version)
2 teaspoons baking powder

layer of cheese on top, with two kinds of cheese. As the torte bakes in
the oven, the salty dry-aged cheese browns nicely on the top, while
the melting cheese is partly absorbed into the top layer of the zucchini
mixture. The dish is quite a showstopper.

1. Butter an 8-x-11-inch baking dish.


2. Heat the oven to 350F.

teaspoon kosher or sea salt

3. Trim and grate the zucchini. Place in a colander and press hard with

8 tablespoons ( stick)
unsalted butter, at room
temperature

your hands or the back of a wooden spoon to extract water. Let sit while

cup sugar

about 3 cups strained grated zucchini. Place in a bowl.

5 large eggs
cup Mexican crema,
Latin-style cream, or crme
frache

you prepare the other ingredients. Press and squeeze the grated zucchini
at intervals to extract the maximum amount of water. You should have

4. In another bowl, combine the flours, baking soda, baking powder, and
salt and set aside.
5. In a mixer fitted with the paddle attachment, beat the butter on

cup milk

medium-high for a couple of minutes until creamy. Add the sugar and

2 ounces melting cheese,


such as mozzarella, Oaxaca,
or Monterey Jack, grated
(about cup)

continue beating until well incorporated and fluffy. Beat in the eggs one

2 ounces dry-aged cheese,


such as queso aejo, ricotta
salata, or ParmigianoReggiano, grated
(about cup)

at a time. Add half the flour mixture and beat in. Scrape down the sides of
the bowl and the beaters. Beat in the Mexican crema, the remaining flour
mixture, and the milk, and again scrape down the sides of the bowl and
the beaters.
6. Squeeze the zucchini one more time and add to the mixing bowl. Mix
over low speed just until well combined. Scrape the mixture into the
baking dish. Sprinkle on the melting cheese, then sprinkle the dry-aged
cheese over the top in an even layer.
7. Place in the oven and bake for 35 minutes, or until the cheese is completely melted and the edges are a light golden brown. Remove from the
oven and serve hot, warm, or cold.

T O R TA S , S A N D W I C H E S , H A M B U R G E R S , A N D H O T D O G S
9

SPIKED POMEGRANATE COCKTAIL WITH


MEXICAN CHOCOLATE AND STAR ANISE
CCTEL DE GRANADA CON ANS ESTRELLA Y CHOCOLATE
SERVES 4
PREPARATION TIME: 10 minutes,
plus 30 minutes chill time

Tart pomegranate juice and sweet, citrusy orange juice create a


lovely base for the airy and crisp vodka in this light drink. Triple Sec
provides a sweet balance, and it all gets spiked with the strong, spicy

COOKING TIME: 5 minutes

presence of toasted star anise. When you taste the sugary and grainy

MAKE AHEAD: Drink can be made a


day ahead, covered, and refrigerated

Mexican chocolate on the rim, youll want to sip it as slowly as

2 star anise pods


1 cups pomegranate juice
1 cup freshly squeezed
orange juice
1 cups vodka

you can.

1. Heat a comal or dry skillet over medium heat. When hot, gently toast
the anise pods, flipping occasionally, until fragrant and toasted, about
2 minutes. Transfer immediately to a pitcher. Add the pomegranate and
orange juices, vodka, and orange liqueur. Stir and place in the refrigerator
for a minimum of 30 minutes, until ready to serve. Remove the star anise

cup Triple Sec, Cointreau, or


other orange liqueur

before serving.

cup grated Mexican


chocolate

2. Place the grated Mexican chocolate on a small plate. Rub the rims of

1 orange, quartered

Place a couple of ice cubes (or more) in each glass and top with the

the glasses with a quartered orange and dip into the grated chocolate.
pomegranate cocktail.

10

M E X I C A N T O D AY

Praise for Pati Jinich and PATIS MEXICAN TABLE:


Amazon Top 20 Best of the Year Cookbooks

PATI JINICH is the

New York Times Best in Books

host of the popular PBS

Washington Post Best Cookbooks of the Year

show Patis Mexican Table,


which airs on 169 channels,

PATI JINICH is a breath of fresh air in the food world. Shes

covering 94 percent of the

warm, beyond smart, and shes funny and a generous and

country. She is the official

gifted cook. She knows Mexican food as her heritage and

chef of the Mexican Cultural

as a scholar, but knows, too, the realities of being a working

Institute in Washington, D.C.

mother. She never gave up on the tastes she grew up with,

She has appeared on the

but shes got an uncanny way of streamlining how she recre-

Food Network and is a regular guest on NBCs TODAY show,

ates them.

ABCs The Chew, CBSs The Talk, NPR, and The Splendid

LYNNE ROSSETTO KASPER,

Table. She hosts live programs for the Smithsonian Institution,

host of The Splendid Table from American Public Media

is part of its Kitchen Cabinet, and has been guest chef for the
President of the United States Cinco de Mayo White House

PATI has such skill in delivering recipes full of detail and


complexity with a nurturing cadence.

celebration.
A RUX MARTIN BOOK

HUGH ACHESON,

www.hmhco.com/cooking
Follow us @HMHCooks

author of A New Turn in the South

PUBLICATION DATE: APRIL 12, 2016

PUBLICITY & MARKETING

PUBLICITY CONTACT

ISBN 978-0-544-55724-6
Paper over board
$30.00
288 pages
7-15/16 x 10
Full-color throughout

Brittany Edwards
brittany.edwards@hmhco.com
(212) 592-1112

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